4 Delectable Vegan Holiday Desserts By World-Renowned Vegan Chef Matthew Kenney

Blueberry-filled Linzer Cookies

4 Delectable Vegan Holiday Desserts By World-Renowned Vegan Chef Matthew Kenney

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  • 3 cups almond flour
  • 2 cups coconut flour, divided
  • 3/4 cup agave nectar, maple syrup, or liquid sweetener of choice 1 tbsp lemon zest
  • 1 to 2 tbsp coconut oil, melted
  • 2 tbsp vanilla extract
  • 1/2 tsp salt

In a food processor mix the almond flour and 1 1⁄2 cups of the coconut flour until well combined. Then add the remaining ingredients and process until dough is formed. You may need to add a few tablespoons of water in order to make the mixture soft enough to work with. With a rolling pin, roll out dough to be approximately 1⁄4 inch thick—you want the dough to be thin. Using a linzer cookie cutter, cut into linzer shapes, making an even amount of cookies. Cut half of the cookies with a circular cutout and half without. Dehydrate for 10 to 12 hours or until the cookies are very crisp.

Date paste

  • 1 cup dates, pitted
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 cup dates, pitted
  • 1/2 cup water
  • 1 teaspoon lemon juice

In a vita-mix, combine all ingredients and blend until smooth. You may want to use more or less water depending on how dry the dates are.

Blueberry jam

  • 3/4 cup blueberries 1/2 cup date paste
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract pinch of salt

Blend all ingredients until smooth. Place in the dehydrator for 2 to 3 hours until jam becomes slightly thick.

Assembly

Spread about 1 tablespoon blueberry jam on a solid cookie and top with a cutout cookie to make a sandwich. Dust with reserved coconut flour.

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